Lemon Rosemary Chicken with Asparagus and Mushrooms
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 4 boneless skinless chicken thighs
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 8 ounces button mushrooms, sliced
- 2 lemons, juiced and zested
- 3 sprigs fresh rosemary
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Drizzle with olive oil and season with salt and pepper.
- Add the minced garlic, lemon zest, lemon juice, and rosemary sprigs on top of the chicken.
- Pour the chicken broth around the chicken pieces.
- Cover and cook on low for 5 hours.
- Add the sliced mushrooms and asparagus pieces to the slow cooker. Stir gently to combine with the cooking liquid.
- Cover and cook on low for 1 more hour until the vegetables are tender and the chicken reaches an internal temperature of 165 degrees.
- Remove the rosemary sprigs before serving.
Notes
Add the asparagus later in the cooking time so it keeps some texture instead of turning mushy. If you prefer chicken breasts, swap them in but check at the 5-hour mark to avoid dryness. Leftovers store well in the fridge for three days and reheat gently in a covered skillet with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Knife, Cutting Board